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What are the foods that commonly cause food allergy?

Food Safety Manual operations manual

What are the foods that commonly cause food allergy?

 

What are the foods that commonly cause food allergy?

 

You might have some of these ingredients as part of the dishes that you regularly serve in your restaurant:

 

  • Peanuts and other nut products such as peanut butter, cooking oil, and peanut paste;
  • Shellfish and other kinds of seafood such as shrimp, crayfish, lobster, mussels, scallops, squid, salmon, tuna, shrimp paste, and fish sauce;
  • Milk and dairy products such as butter, cheese, curds, yogurt, cream, margarine;
  • Eggs and egg-based products such as mayonnaise, egg noodles, batter, and icings;
  • Soy and soy-containing products such as soy sauce, miso, and tofu;
  • Wheat and wheat-containing products such as bread crumbs, baking powder, cereals.

 

These are common ingredients used to cook different kinds of pasta, foreign dishes, desserts, salads, baked goods, and soups. Some are used as sauces, stuffing, garnishes, flavourings, and extenders.

 

We need to understand and be patient with customers who order with specific instructions on how their food should be cooked and prepared. They are not being hard on you but just simply avoiding food or ingredients that they are allergic to so as to avoid the health risks mentioned above.

 

To download your copy of our Food Safety Manual – click here - https://bit.ly/2vki7Ko



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